These Sweet and Spicy Chicken Sticky Fingers are a tastier version of Street 1 Cafe’s Sticky Fingers. Crispy baked chicken fingers tossed in a sweet and spicy sauce, served with garlic mayo dip. The perfect appetizer for your meal, or a tea time treat!
Combine chilli garlic sauce, brown sugar and water in a small saucepan over low-medium heat.
While stirring continuously, bring to a boil.
Lower flame and simmer until sugar dissolves completely.
Remove from heat and allow to come to room temperature.
Preheat oven to 215°C or 425°F.
Lightly grease a baking sheet and set aside.
Put flour in one shallow dish, beaten egg in a second dish and mix oregano with panko bread crumbs in a third dish.
Drain ground chicken of excess water.
In a bowl, mix together the ground chicken, garlic, black pepper and salt.
Thoroughly wet two slices of bread, squeeze to remove excess water, and add to the chicken. Mix together to create a homogenous mixture.
Roll chicken mixture into finger shapes.
Dredge fingers in flour, then dip in egg, then coat with bread crumbs.
Place coated fingers on baking sheet. Drizzle with oil.
Bake at 215°C or 425°F for 15 minutes.
If fingers aren't golden brown on top, place under grill/broiler for 5 minutes or until golden brown.
Toss fingers in Sweet and Spicy sauce.
Whip together mayonnaise, lemon juice, garlic and garlic powder until well combined.
Garlic Mayo Dip tastes best if prepared a few hours in advance. If you don't have time, don't worry, it's still very nice when freshly made.
I prefer Mitchell’s Chilli Garlic Sauce, it’s spicier than the other brands out there, which tend to be more on the sweeter side. If you use any other brand, you may need to compensate by adding hot sauce or decreasing the brown sugar in the recipe.
If you’re in Pakistan, use MotherChoice brown sugar, it’s the most reliable.
If you’re short for time, you can just make the Sweet and Spicy Sauce and use a package of pre-made frozen chicken fillet/tenders/nuggets/wings. Simply cook the chicken as directed on the package and toss them in the sauce.
You CAN deep fry these if you want to. In that case you would fry until golden brown.